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Our first Sunday Supper was fantastic! Nine families, 30 friends ranging in age from six to 70, and glorious early-summer weather. The pictures and menu tell it all.

Big thanks to our friend Robin, owner of B&B Photography, for taking the awesome pictures!

Farmer’s Market Sunday Supper Menu

Appetizers (clockwise from top): baskets of sliced bread, warm chevre, radishes, olives, warm chevre, frittata, tapenade

Wedge of Petite Basque cheese and red wine

Spring salad, leek and beet green frittata, and sliced beef roast with morel-sherry cream sauce

Cranberry-stuffed olives with orange zest

The hostesses serving dinner

Linguine with pesto

Take one of each: cupcakes of dark cocoa or lemon with candied lemon peel

Fragrant peonies

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For our first Sunday Supper we served a combination of two sirloin and two tri tip beef roasts that were 2.5-3 pounds each.

Roast Beef

The day before you cook the roasts, rub them generously with a blend of dried herbs, salt and freshly cracked black pepper. Add 2 tsp salt and 1 tsp pepper to ½ cup herbes de Provence (see recipe below). Taste the rub to make sure it has enough salt in it. Use about ½ cup rub per roast. Place the meat in a glass dish, cover with plastic wrap, and refrigerate overnight.

Remove roasts from refrigerator about an hour before you plan to cook them. Set roasts on roasting pan lined with foil. Place them in a 425 F oven for 30 minutes. Using an instant read thermometer, check the internal temperature of the roasts by placing the thermometer in the thickest part of the meat. When the temperature reaches 125-130 F, remove meat from oven, cover loosely with a sheet of foil and let rest for 10-15 minutes.

After the meat has rested, slice each roast against the grain and on the diagonal into thin slices. Serve with morel-sherry cream sauce.

Herbes de Provence

From Emeril Lagasse at foodnetwork.com

Makes one cup

2 tablespoons dried savory

2 tablespoons dried rosemary

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons dried marjoram

2 tablespoons dried fennel seed

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.